Cornbread Turkey Pot Pie 8 servings | 10 3/4 ozs low-fat cream of mushroom soup | | 3/4 c fat-free milk | | | 1 c no-salt-added canned corn, drained | | 1 whole egg | | | 8 ozs turkey light meat, skinless, cooked and cubed | | 1/2 c low-fat cheddar cheese, shredded | | | 6 ozs cornbread mix | | | | Preheat oven to 400. Prepare a 9" pie pan with cooking spray; set aside. In a mixing bowl, combine soup, corn, and turkey. Spread mixture evenly into prepared pan; set aside. In another mixing bowl, combine cornbread mix, milk, and egg. Mix well. Pour evenly over turkey mixture in pan. Sprinkle with cheese. Bake for 20 minutes, or until golden brown on top | |
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